Farro Salad with Cranberries

farro salad with cranberries

Dear Friends Who Love to Chop Food,

Let me start by saying that it’s so awesome to find people who also enjoy the act of cutting up fruits & vegetables for recipes. Some people think we are weird, but who really cares?! I know they appreciate the heck out of us when we step up to bat in their kitchens. Isn’t it just terrible to watch someone hack up a carrot and know that they’re not even enjoying it? Blasphemy!

Ever since I took a knife skills class, I’ve been excited to find recipes that test out my skills. This recipe will totally fulfill your chopping quota for the day. There’s onions, celery, almonds, AND parsley.  It’s fun, awesome, and you are going to love it.  The best part? The end result is fabulous! You’ll end up with a tangy sweet farro salad with lots of crunchy fun bits.  I should mention that it’s a healthy dish–great for vegans too! Your knife is begging you to sharpen it and take it for a spin. Please enjoy, and thanks again for your chopping support.

Your chop-happy friend,

Tracy

And we’re off!

Get your farro ready to cook in a saucepan.

farro!

Add your water and cook away! Now it’s time for the chopping to begin.

simmer down now

Start chopping the celery. Toss it in a big bowl!

celery chop

Chop the almonds. To the big bowl they go!

chopping almonds

Gather the raisins & dried cranberries. Those go into the bowl too!

raisins & craisins

Chop up the parsley & onions. Can you guess where it goes? In the bowl! You’re correct.

parsley chop

Now it’s dressing time! Zest the orange. Add the vinegar, shoyu & orange juice.

orange zest

Add in the agave syrup. You can use honey if you’d like.

agave!

Season with salt & pepper and stir! Dressing is done!

dressing

Your chopped ingredients are waiting for the farro & dressing. Isn’t it pretty?

deliciousness

Put the farro in the bowl, pour your dressing on top and stir!

dressing pour

Set aside for at least an hour for the flavors to meld.

ahhhh

Now dig in! It’s great with fresh avocado.

farro salad with cranberries

Or how about rolling some up in a nori wrapper for a quick sushi roll?

Yes yes. I’m about to go do that.

Farro Salad with Cranberries


(recipe adapted from thekitchn)

  • 1 1/2 cups farro
  • 3 3/4 cup water
  • 1/4 cup rice vinegar
  • 1/3 cup orange juice
  • 1 teaspoon shoyu (or soy sauce)
  • 2 tablespoons agave syrup
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/2 medium red onion (about 1/3 pound), chopped finely
  • 3 large stalks celery
  • 1/4 cup olive oil
  • 1 tablespoon orange zest
  • 1 cup roasted almonds, roughly chopped
  • Handful fresh parsley, finely chopped
  • 1 teaspoon kosher salt
  • Freshly-ground black pepper, to taste

Put the farro in a saucepan and cover with water. Bring to a boil over medium heat, then turn the heat down to low and cook for 20-35 minutes, or until the farro is soft yet still chewy.

While the farro is cooking, whisk the rice vinegar, orange juice, shoyu, orange zest and agave syrup together in a small bowl. Season with salt & pepper to taste.

Toss the chopped celery, onions, raisins, cranberries, almonds, and parsley together in a large bowl.

When the farro is tender enough to be chewed easily, transfer it in with the other ingredients in the large bowl. Top with the dressing and mix thoroughly.

Let the salad stand at room temperature for at least one hour before serving. This allows the flavors mix and soak into the grain. Serve warm or at room temperature.

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19 Comments

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  • January 4, 2011

    Yum! I’m trying to get into a knife skills class around here, but they seem to fill up fast. If I don’t get called from the knife skills wait list, I think I’m signing up for Korean favorites!

  • January 4, 2011

    I never understand people who want to purchase pre-chopped fruits and veggies. That’s definitely one of my favorite things about cooking… Chop chop chop the day’s stresses away!

  • January 4, 2011

    I LOVE farro and yes, I do love to chop. But I think most people don’t have a clue as to how to do it so they either end up hating it or cutting themselves. Let’s save the world, one chopper at a time.

  • January 4, 2011

    I love practicing and improving my knife skills! [boo the haters!] That salad looks so refreshing.. I love farro. Thanks for reminding me to get a bag :-)

  • Lisa
    January 4, 2011

    i’ve been looking for a new healthy lunch idea and this looks perfect!

  • January 4, 2011

    Oh, I totally love chopping! It would be a blast to take a knife skills class. :)

  • January 4, 2011

    hot damn! this looks good.

    i love chopping too! high fives, chopping pals!!!!!!!!

  • I think it’s the methodical nature and rhythm of chopping that makes it so satisfying. I also love the scooping and dumping of the chopped pieces into the serving bowl as you go, but maybe that’s just me? In any case, this is just my kind of salad: full of veggies, nuts and whole grains – yummy!

  • January 5, 2011

    that looks SO GOOD!

  • Great looking salad, I’d love to try it with pearl barley or quinoa as I have never seen farro in any shops near me unfortunatley

  • January 5, 2011

    This salad looks so tasty!! Great recipe.

  • January 5, 2011

    On the menu tomorrow. I’m a sucker for a good farro salad, and I think I’ll cook down some fresh cranberries to go in here, along with your suggested avocado chunks!

    Cheers and happy New Year,

    *Heather*

  • January 5, 2011

    This looks delicious! Will definitely be trying this recipe!!
    BTW… just found your blog, and I absolutely love everything you post! New fav! Thank you! :-)

  • January 7, 2011

    I had farro for the first time last month and loved it! This looks delish, and I have a lot of the ingredients on hand. You have such a knack for making things my belly wants! Must be a conspiracy…

  • January 12, 2011

    I think it’s the methodical nature and rhythm of chopping that makes it so satisfying. I also love the scooping and dumping of the chopped pieces into the serving bowl as you go, but maybe that’s just me? In any case, this is just my kind of salad: full of veggies, nuts and whole grains – yummy!

    • January 16, 2011

      You are not alone!!!

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